Light & Fresh Basil Vinaigrette (You Won't Miss The Mayo!)
This homemade Basil Vinaigrette is our go-to summer salad dressing! It's light, vibrant, and delicious over so much more than salad! Try it with grilled seafood or meats, roasted veggies, tossed with pasta, on sandwiches, or even as a dip! We promise you will not miss the mayo. Make this versatile vinaigrette today, then enjoy for up to 2 weeks. Gluten-free, Dairy-free, Vegan
Servings: 8 servings
Calories: 124kcal
Equipment
Ingredients
- 1½ cups packed basil leaves
- 1 medium shallot peeled and roughly choppd
- 1 clove garlic roughly chopped
- ½ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp white wine vinegar
- 1 tsp Kosher salt
- pinch of crushed red pepper flakes
Instructions
- Make the lemon basil vinaigrette. Place all dressing ingredients—1 ½ cups basil, 1 chopped shallot, 1 clove chopped garlic, ½ cup extra virgin olive oil, 2 Tbsp lemon juice, 1 tsp white wine vinegar, 1 tsp Kosher salt, and a pinch of red pepper flakes—in a blender (personal blenders are the perfect size for sauces and dressings!), then purée until very smooth. Set aside.
Notes
- Leftovers: Store in an airtight container in a fridge for 1-2 weeks.
- For best results, use fresh lemon juice.
- For a slightly more floral taste, substitute crushed red pepper flakes with Aleppo pepper flakes.
Nutrition
Calories: 124kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 292mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.3mg
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